Norwegian Rhubarb Cake Recipe
This Norwegian Rhubarb Cake is soft, buttery, and slightly tangy with tender rhubarb bites in every slice. It’s easy to make, lightly sweet, and perfect for a cozy summer treat.
Equipment
- Mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- 8-inch or 9-inch round cake pan
- Rubber spatula or spoon
- Knife and Cutting Board
Ingredients
- 1/4 cup 1/2 stick unsalted butter
- 1/3 cup milk
- 2 eggs
- 1 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large stalk rhubarb chopped
- Powdered sugar or whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- In a mixing bowl, whisk eggs and sugar until light and fluffy.
- Stir in melted butter and milk.
- Add flour, baking powder, and salt. Mix until smooth.
- Fold in chopped rhubarb gently.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes or until golden and a toothpick comes out clean.
- Cool, then dust with powdered sugar or top with whipped cream before serving.
